Stir-Fry

Thai Fried Rice

Nifer — Fri, 26 Apr 2013 19:17:23 +0000

This Thai fried rice recipe is flavored with garlic, mushrooms and pork but feel free to use any vegetable, protein or rice you have on hand. If you have cooked rice already prepared, skip Step 1 and use 4 cups cold cooked rice in Step 3. Or for a vegetarian fried rice recipe, omit the pork and add more vegetables or tofu.

Garlic Stir-Fried Snow Peas & Pea Greens

Sarah Hoff — Mon, 25 Feb 2013 20:39:42 +0000

Garlic Stir-Fried Snow Peas & Pea Greens

This healthy, fresh snow pea stir-fry recipe is fragrant with garlic and ginger. It incorporates pea greens, also known as pea shoots, the leaves, tendrils and flowers of a mature pea plant. Adding a little garlic scape pesto at the end gives an added subtle garlicky flavor. Garlic scapes are green, spiral-shaped sprouts that appear on the top of garlic plants in the spring. Look for them at farmers’ markets in the spring and early summer. Regular garlic cloves can be used as a substitute for garlic scapes in the garlic scape pesto recipe. Use any leftover pesto in scrambled eggs, added to soup or in pasta sauces.

Three-Cup Chicken

Erin McCormick — Tue, 19 Feb 2013 17:25:28 +0000

Three-Cup Chicken

While there are dozens of variations on this classic Taiwanese Three-Cup Chicken recipe, the “three-cup” in the title refers to the fact that this healthy chicken recipe is almost always made with equal parts soy sauce, Chinese rice wine and rice vinegar (and usually sesame oil). The sauce for Three-Cup Chicken develops a wonderfully pungent flavor from toasted Sichuan peppercorns and star anise; look for them in Asian markets or online from penzeys.com. Serve the chicken and sauce over rice.

Beef & Red Pepper Stir-Fry

Sarah Hoff — Mon, 15 Oct 2012 19:59:02 +0000

Beef & Red Pepper Stir-Fry

This beef stir-fry recipe is loaded with plenty of vegetables—red bell pepper, bok choy and baby corn. But the secret to its great flavor is all in the sauce. Here, Shao Hsing rice wine and pungent oyster sauce give this simple beef-and-vegetable dish its amazing (and effortless) flavor.

Three-Pea, Cashew & Tofu Stir-Fry

Erin McCormick — Wed, 11 Apr 2012 19:59:04 +0000

Three-Pea, Cashew & Tofu Stir-Fry

Pressing tofu before making this tofu stir-fry recipe gives it a chewy, satisfying texture. Three green peas—sugar snaps, snow peas and shelling peas—balance it out with brightly flavored crunch. Hoisin—a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices—gives the stir-fry rich depth of flavor with just one ingredient. Look for it, as well as chile-garlic sauce, in the Asian section of the market.

Bell Pepper & Beef Curry

Erin McCormick — Wed, 11 Apr 2012 19:13:41 +0000

Bell Pepper & Beef Curry

A combination of green beans, red bell peppers and sweet mango makes this beef curry recipe colorful. The heat and salt level can vary widely in red curry paste depending on the brand—taste as you go. Serve with noodles and a basil-and-jícama salad.

Stir-Fried Celery with Peanuts

Erin McCormick — Fri, 13 Jan 2012 17:25:00 +0000

Stir-Fried Celery with Peanuts

Prep all the ingredients before you begin the celery stir-fry—once the skillet is hot, the dish cooks in minutes. Cut zest from the orange with a vegetable peeler before you juice it.

Sweet & Sour Pork

Erin McCormick — Fri, 09 Sep 2011 19:33:39 +0000

Sweet & Sour Pork

Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you’re done cooking, and if your wok shows any signs of rusting, reseason it (see Tips).

Scallop Scampi with Peppers

Sarah Hoff — Tue, 06 Sep 2011 19:50:57 +0000

Scallop Scampi with Peppers

Use a mixture of bell peppers for a colorful (and vitamin C-packed) scallop stir-fry. Pat the scallops dry with a paper towel—if they are wet they will spatter when added to the wok and make the stir-fry too wet. This stir-fry is excellent served over linguine or fettuccine.

Stir-Fried Carrots, Corn & Peppers

Sarah Hoff — Tue, 06 Sep 2011 15:43:15 +0000

Stir-Fried Carrots, Corn & Peppers

This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard” vegetable, should be stir-fried for a minute before you add “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy” vegetables in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry—if it’s wet when added to the pan, it will turn the stir-fry into a braise.

Velvet Chicken with Baby Bok Choy

Sarah Hoff — Tue, 06 Sep 2011 15:28:05 +0000

Velvet Chicken with Baby Bok Choy

Velvet chicken is a classic Chinese cooking technique that keeps the meat juicy and succulent, and the chicken stays creamy-white rather than getting browned as in most stir-fries. Baby bok choy is about 3 inches in length and stir-fries quickly. If you can’t find it, use regular bok choy cut into 2-inch segments.

Farmers' Market Fried Rice

Sarah Hoff — Fri, 02 Sep 2011 16:42:35 +0000

Farmers' Market Fried Rice

This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel free to use whatever is fresh and in season. This recipe works best in a wok— a skillet is too small for the volume of food and requires more oil to prevent sticking. Always use cold cooked rice, otherwise the fried rice will be gummy and sticky.

Stir-Fried Chile Beef & Broccoli

Sarah Hoff — Fri, 02 Sep 2011 16:20:18 +0000

Stir-Fried Chile Beef & Broccoli

This quick stir-fry features broccoli and flank steak in a flavorful sauce. This dish is typical of many traditional Chinese stir-fries—the sauce just clings to the beef and vegetables but is not enough to spoon over rice. Marinating beef is essential for ensuring the meat is flavorful. The meat does not marinate overnight, as in traditional Western recipes. The moment the beef is combined with the seasonings it is ready to be stir-fried.

Stir-Fried Vegetables in Black Bean Sauce

Sarah Hoff — Thu, 26 May 2011 19:55:15 +0000

Stir-Fried Vegetables in Black Bean Sauce

This fragrant stir-fry of tofu, colorful bell peppers and snow peas is enveloped in a rich, complexly flavored sauce Serve over rice noodles or brown rice.

Red-Cooked Tofu with Mushrooms

Erin McCormick — Thu, 05 May 2011 20:47:13 +0000

Red-Cooked Tofu with Mushrooms

“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish brown color. A quick version of the technique is used here to transform mushrooms and tofu into a rich, earthy, saucy dish. Serve over steamed brown rice or as a soup. To make this stir-fry vegetarian, see Vegetarian Variation below.